====== Vetemjölk ====== **Style:** American Wheat Bentleybrau Brewery's Vetemjölk \\ An American wheat beer with lactose. For the name. ===== Partial Mash BIAB ===== **Brewed:** 2015-05-10 \\ **Target OG:** 1.051 \\ **Strike hit:** 69C \\ **OG:** 1.053 \\ **FG:** 1.012 \\ **ABV:** 5.4% \\ **BrewTarget Recipe:** Vetemjölk - American Wheat or Rye Beer ================================================================================ Batch Size: 25,036 L Boil Size: 11,786 L Boil Time: 60,000 min Efficiency: 80% OG: 1,051 FG: 1,013 ABV: 4,8% Bitterness: 26,7 IBUs (Tinseth) Color: 5 SRM (Morey) Fermentables ================================================================================ Name Type Amount Mashed Late Yield Color Weyermann - Pale Wheat Malt Grain 2,500 kg Yes No 85% 2 L Milk Sugar (Lactose) Sugar 150,000 g No Yes 76% 0 L Dry Extract (DME) - Wheat Dry Extract 1,000 kg No Yes 95% 8 L Weyermann - Pilsner Malt Grain 750,000 g Yes No 81% 2 L Vienna Malt Grain 300,000 g Yes No 78% 4 L Total grain: 4,700 kg Hops ================================================================================ Name Alpha Amount Use Time Form IBU Hallertau 4,5% 33,000 g Boil 60,000 min Pellet 13,5 Hallertau 4,5% 33,000 g Boil 5,000 min Pellet 2,7 Hallertau 4,5% 33,000 g Boil 30,000 min Pellet 10,4 Yeast ================================================================================ Name Type Form Amount Stage Wyeast - Kolsch Ale Liquid 125,000 mL Primary Mash ================================================================================ Name Type Amount Temp Target Time BIAB Infusion 9,314 L 76,934 C 66,000 C 60,000 min Instructions ================================================================================ 0) Add 2,500 kg Weyermann - Pale Wheat Malt, 750,000 g Weyermann - Pilsner Malt, 300,000 g Vienna Malt to the mash tun. 1) Bring 9,314 L water to 76,934 C for upcoming infusions. 2) Add 9,314 L water at 76,934 C to mash to bring it to 66,000 C. Hold for 60,000 min. 3) You should now have 5,462 L wort. Add 5,600 L water to the kettle, bringing pre-boil volume to 11,062 L. 4) Bring the wort to a boil and hold for 60,000 min. 5) Put 33,000 g Hallertau into boil for 60,000 min. 6) Raise water to boil and then remove from heat. Stir in 1,000 kg Dry Extract (DME) - Wheat, . 7) Put 33,000 g Hallertau into boil for 30,000 min. 8) Put 33,000 g Hallertau into boil for 5,000 min. 9) Stop boiling the wort. 10) Add 150,000 g Milk Sugar (Lactose), 1,000 kg Dry Extract (DME) - Wheat, to the boil at knockout. 11) You should have 9,062 L wort post-boil. You anticipate losing 0,000 mL to trub and chiller loss. Add 15,250 L top up water into primary. The final volume in the primary is 24,312 L. 12) Cool wort and pitch Wyeast - Kolsch Ale yeast, to the primary. 13) Let ferment until FG is 1,013. 14) Transfer beer to secondary. **Brewday Notes:** \\ 1.75L starter of Wyeast vial of Kolsch (2565) for 24 hours. \\ Mashed in a tiny bit high at ~79C. Lots of dough balls. \\ Strike hit ~69C. Electric thermo died, so best guess with floating thermo. \\ Brought to 72C for mash out. Excellent extraction: 7.5L (expected 5.5L) \\ Sparged with ~3.5L for a total of 11L in kettle \\ Boil gravity: 1.088 \\ Transferred ~10.8L in the fermenter \\ Temperature dropped to 18C after 15L top-up (3 hours). 26.5L with starter. \\ Shook bucket vigorously for 5 minutes \\ OG: 1.053 \\ 2015-10-18 (5 months): 23.5L in bottling bucket, primed with 120g table sugar. \\ FG: 1.012. Crystal clear, pale straw yellow. Finished at 16°C. \\ **Tasting Notes:** \\